| Physical properties of foods S Sahin, SG Sumnu Springer Science & Business Media, 2006 | 850 | 2006 |
| Rheological properties of gluten-free bread formulations I Demirkesen, B Mert, G Sumnu, S Sahin Journal of food Engineering 96 (2), 295-303, 2010 | 502 | 2010 |
| Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend E Turabi, G Sumnu, S Sahin Food hydrocolloids 22 (2), 305-312, 2008 | 418 | 2008 |
| Solvent-free microwave extraction of essential oil from oregano B Bayramoglu, S Sahin, G Sumnu Journal of food Engineering 88 (4), 535-540, 2008 | 283 | 2008 |
| Utilization of chestnut flour in gluten-free bread formulations I Demirkesen, B Mert, G Sumnu, S Sahin Journal of food engineering 101 (3), 329-336, 2010 | 270 | 2010 |
| Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets SF Dogan, S Sahin, G Sumnu Journal of Food Engineering 71 (1), 127-132, 2005 | 270 | 2005 |
| Advances in deep-fat frying of foods SG Sumnu, S Sahin CRC press, 2008 | 209 | 2008 |
| Functionality of batters containing different gums for deep-fat frying of carrot slices N Akdeniz, S Sahin, G Sumnu Journal of Food Engineering 75 (4), 522-526, 2006 | 202 | 2006 |
| Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens E Turabi, G Sumnu, S Sahin Food hydrocolloids 24 (8), 755-762, 2010 | 194 | 2010 |
| Optimization of microwave frying of potato slices by using Taguchi technique MH Oztop, S Sahin, G Sumnu Journal of Food Engineering 79 (1), 83-91, 2007 | 171 | 2007 |
| Functionality of batters containing different starch types for deep-fat frying of chicken nuggets B Altunakar, S Sahin, G Sumnu European Food Research and Technology 218, 318-322, 2004 | 170 | 2004 |
| Microwave, infrared and infrared-microwave combination baking of cakes G Sumnu, S Sahin, M Sevimli Journal of food engineering 71 (2), 150-155, 2005 | 159 | 2005 |
| Bread baking in halogen lamp–microwave combination oven SO Keskin, G Sumnu, S Sahin Food Research International 37 (5), 489-495, 2004 | 156 | 2004 |
| Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio B Cilek, A Luca, V Hasirci, S Sahin, G Sumnu European Food Research and Technology 235, 587-596, 2012 | 155 | 2012 |
| Effects of batters containing different gum types on the quality of deep‐fat fried chicken nuggets S Sahin, G Sumnu, B Altunakar Journal of the Science of Food and Agriculture 85 (14), 2375-2379, 2005 | 141 | 2005 |
| Optimization of baking of rice cakes in infrared–microwave combination oven by response surface methodology E Turabi, G Sumnu, S Sahin Food and Bioprocess Technology 1, 64-73, 2008 | 140 | 2008 |
| Porous media characterization of breads baked using novel heating modes AK Datta, S Sahin, G Sumnu, SO Keskin Journal of Food Engineering 79 (1), 106-116, 2007 | 136 | 2007 |
| Fabrication of gallic acid loaded Hydroxypropyl methylcellulose nanofibers by electrospinning technique as active packaging material A Aydogdu, G Sumnu, S Sahin Carbohydrate polymers 208, 241-250, 2019 | 134 | 2019 |
| Encapsulation of rosemary essential oil H Turasan, S Sahin, G Sumnu LWT-Food Science and Technology 64 (1), 112-119, 2015 | 134 | 2015 |
| Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets SF Dogan, S Sahin, G Sumnu European Food Research and Technology 220, 502-508, 2005 | 128 | 2005 |
